You’ve got pumpkin possibilities. Really, you do.
Now that it’s the season for all things pumpkin, your first
move is probably to crack open a can and start your pumpkin recipes with the
store-bought puree. But allow Allison Lindsey to introduce you to another
pumpkin philosophy. As the sous chef at Sinclair’s Restaurant in West Baden Springs Hotel — where
practically everything is made from scratch without taking shortcuts — Allison’s
food ideology is equally authentic when she’s cooking at home.
So why resort to the canned pumpkin when you can follow a
few simple steps and make it yourself?
“Our ancestors, that’s what they did. And it’s cheaper and
it’s fun. And the flavor is there. It’s just sweeter. It tastes like the earth
to me – like someone actually grew this, and it’s just so tender and sweet,”
Allison says.
“I’m not saying for someone who doesn’t know much about
baking that it’s wrong to use the canned variety, but you can go back to your
ancestors’ roots and learn from them that way — and you’ll have a much more
flavorful product.”
Courtesy of Allison, here’s a step-by-step guide to easy
pumpkin puree that can replace an equivalent amount of the canned stuff in your
favorite pie or pumpkin treat for the holidays.
1.) Find your
pumpkin: Look for “pie pumpkins” or “sugar pumpkins” which are easy to find
at farmers markets and some grocery stores. These are smaller than the carving
pumpkins you used at Halloween, and they are recommended because of better
texture for pies and desserts.
2.) Prepare your
pumpkin: Cut the pumpkin in half lengthwise and spoon out the seeds. Place
cut side of pumpkin down on a sheet tray lined with parchment paper, and add
enough water to just cover the bottom of the pan. Bake at 350°F for 40-50 minutes, until soft. (Your oven might require more cooking time, so just give it the fork test.)
3.) Give your
pumpkin a zap: After baking, remove skins and place the meat of the pumpkin
in a blender or food processor. Blend until smooth.
And that’s it. All you need is a little ingenuity and 30-40
minutes of prep time, and you’ve got a special homespun twist to elevate a
typical holiday recipe. One whole pumpkin produces about two pies depending on
its size, though you’ll want to measure exactly the finished puree product into
whatever recipe you’re preparing.
We’ll be checking in with Allison a few more times in the
coming weeks for more tips, tricks and thoughts on holiday baking — including
the tradition and recipe behind her favorite candy at Christmastime — so be
sure to watch French Lick Resort’s blog for those and a few other holiday-related
stories.